- 1 KG BEEF FOR ROASTING
- 1 ONION, chopped
- 1 CUP VINEGAR
- 2 CARROTS, chopped
- 50 GRAM RAISINS
- 3 TBSP FLOUR
- 2 SLICES SPICE CAKE, crumbled
Stir fry the onion
for three minutes. Add the chicken and stir fry 5 minutes more. Add
the mushrooms and the lemon juice and rind, and salt and pepper to taste
and simmer for 5 minutes. Stir in the cream.
Put the vinegar, onion and carrot together and marinate
the beef overnight. Add one cup of water to the marinade and bring it
to the boil, cook the beef 1 hour. Add the raisins and the spice cake,
simmer half an hour more. Dissolve the flour in a little bit cold water,
add to the beef mixture and simmer a few minutes. Take the beef out,
slice it thinly and serve with potato puree and the remaining sauce.
The acid makes the meat more tender, which may have
been helpful in the old days when expensive meat was not affordable.
Try also the Dutch version "zoervleis"